How to Make Better Whole Wheat Bagels

Whole wheat bagels is one variation of a normal bagel which is made with whole wheat flour as opposed to using white flour. This simple enhancement of the normal bagel composition benefits the bagel by increasing the amounts of fiber, vitamins and minerals. Whole wheat bagels promote not only satiety but also a nutritious diet.

The history of bagel has been around for centuries and its origins could be dated back to Eastern European Jews around the 16th or 17th century which community was in the Polish territory. The bagel was first referenced in written form in nearly a decade later. They were initially made as simple shaped bread rolls that were boiled and then baked before the British invented the bagel by placing it in water to bake it after cutting out a hole from the middle of the loaf. It also provided a space for cooking to finish all the way through while making it very easy to, pick up and store.

There are a number of nutritional benefits associated with consumption of whole wheat bagels:

When processed, whole wheat flour still comprises of the bran and the germ of the wheat kernel, which is high in fiber. This facilitates digestion and helps in weight control.

Whole wheat is also rich in healthy substances like B vitamins including B6 and foliate, iron, magnesium and zinc.

Whole grain has a lower glycemic index than refined grain which stabilizes blood sugar levels.

Whole wheat bagels contain a combination of fiber and complex carbs which give energy for a longer period of time thus making them a perfect breakfast or post-exercise snack.

The fiber and complex carbohydrates assist in the regulation of blood sugars thus even clients who monitored their glucose levels more closely can use whole wheat bagels.

Maximally reducing cholesterol levels and enhancing digestion can be the contribution from the fiber and the whole grains for heart health.

The effect of weight control can be attributed to higher fiber and protein content which in turn makes one full for an extended period.

Tasty whole wheat bagels can be topped with the following:

• Hummus or avocado
• Banana or apple slices with nut butter
• Berries with Greek yogurt
• For protein, use eggs or smoked salmon

• 3 cups whole wheat flour
• 1 cup warm water (110º F / 43º C)
• 2 tablespoons sugar (honey can be substituted)
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• Optional toppings can be sesame seeds, poppy seeds, garlic, onion or everything seasoning.

Take sugar, yeast, and warm water and mix them in a bowl. This mixture should sit for 5-10 minutes.

In a separate bowl, take whole wheat flour and salt, mix them; then, dig a hole in the middle and pour in the previously activated yeast mixture. Never stir until very rough dough is formed.

The dough should be moved onto a clean floured surface and should be kneaded for approximately 8-10 minutes or until the dough becomes supple.

Keep the dough in a greased bowl which has been covered with a damp cloth and place the bowl in a warm place. This should remain for approximately one hour or until the dough has risen to approximately double its original size.

After the first rise, deflate the dough and cut it into 8-10 equal size portions. Roll these pieces into ball shapes. Thumb your way to the center and stretch out the hole you’ve formed into a bud like a bagel ring.

Place the formed bagels on a floured sheet tray, cover them evenly, and let them sit for another thirty minutes.

Preheat the oven to 425 degrees Fahrenheit. Boil a large quantity of water in a big saucepan, take a ring of the bagel and carefully place it in water, then do the same for the rest of the bagels but don’t overcrowd the pan. Boil for around 1-2 minutes on both sides. The reason for the boiling step is to initiate the chewy qualities of the bagel.

Pour over the cheese or toppings and place the bagels onto a tray covered with baking paper. Bake them after 20-25 mints of a temperature check or until the bosom of the bagels color finally becomes brown.

Let the bagels rest on a cooling rack before cutting and serving.

While whole wheat bagels are healthy, they can be used in a lot of ways, in addition to plain enjoyment:

Spread cream cheese, either plain or flavored, for an all-time classic.

In a spin, mix smashed avocado with salt and pepper and place it on top.

This bagel with smoked salmon, capers and red onion is like making a New York deli style bagel.

A slice of peanut butter topped with banana pieces is a rich snack.

Also, add hummus, cucumber, or a poached egg, for quite a nutritious breakfast.

Whole wheat flour, water, yeast, honey, salt.

Mix the ingredients, wheat flour, and other materials to form a dough. Leave it to rise for a certain period of time. Shape it into bagels. Place in boiling water, and when done, then bake it.

Whole wheat flour, water, yeast, honey, salt, cinnamon, raisins.

Follow the basic recipe outlined above, but also include added cinnamon and raisins into the dough before shaping it.

Whole wheat flour, water, yeast, honey, salt, shredded cheese (cheddar or mozzarella).

Blend in cheese to the dough mix and sprinkle some more on the top before placing it for baking.

Whole wheat flour, water, yeast, honey, salt, dried herbs (like oregano, basil or thyme).

Mix in some herbs into the dough for a spectacular taste.

Whole wheat flour, water, yeast, honey, salt, pumpkin puree, pumpkin spice.

Prepare with dough and add pumpkin puree and spice to the recipe.

Whole wheat flour, water, Yeast, honey, salt, blueberries fresh/frozen.

Mix the dough and after folding it in, gently fold in the blueberries.

Whole wheat flour, water, yeast, honey, salt, mashed banana, cut nuts (nuts-walnuts).

For a healthy twist, just mix with battered bananas and nuts.

Whole wheat flour, water, yeast, honey, salt, mini chocolate chips.

A sweeter option can be made by incorporating chocolate chips into the dough.

Whole wheat flour, water, yeast, honey, salt, almond butter.

Mix into the dough for an added richness and flavor.

The following are the crucial ingredients primarily required for whole wheat sourdough bagels in a bulleted form: 

• Whole wheat Flour, Four cups
• Active sourdough starter, 1 cup (feeding type)
• Water room temperature 1 to 1.5 cups
• Salt One and a half teaspoon
• Honey or sugar (optional for sweetness) 1 tablespoon
• Barley malt syrup two tablespoons (optional for boiling)
• Sesame or poppy seeds (optional for topping)

It is over the last couple of decades that most people have jumped on eating whole wheat bagel craze. It can be incorporated in a number of weight management plans including:

A whole wheat bagel with other plant-derived spreads or toppings works perfectly well there.

Because they have a lower glycemic index, their consumption is good when one is schooling their sugar levels.

The high fiber content aids in digestion and would therefore be appropriate for those on gut health focus involves.

Whole wheat bagels can also be prepared in large quantities and kept in the freezer, which helps in preparing healthy and quick breakfasts all through the week.

Whole wheat bagels can be a better option as they have more fiber and nutrients than white bagels. Fiber helps with digestion and may keep you feeling full for longer. Still, they can also be calorie-dense and have a high carbohydrate count, so controlling portions is important. It also matters what types of toppings are used; using lower-calorie spreads may offer additional health benefits.

Yes, whole wheat bagels are made out of whole wheat flour as opposed to refined white flour. This means they are richer in fiber as well as vitamins and mineral which are present in the grain. Whole wheat bagels have a thick consistency and a nutty flavor which is health-friendly for some people trying to increase their intake of whole grains. Most often they are smeared with cream cheese, avocado or any other similar spread which is similar to standard bagels.

It’s true that a whole wheat bagel differs in taste when compared to a bagel made from white flour. The distinct flavor that such a bagel has can be directly linked to the whole wheat that is used to make such a bagel. What sets whole wheat flour apart is the retention of the bran and germ of the wheat which helps in giving its nutty earth flavor. This imparts complex flavor characteristics, which is often said to be richer than the whiter flour which is more neutral and bland in taste. Apart from taste, whole wheat bagels may also exhibit a thicker diameter which also possesses a chewy character as a result of the increased fiber

In case you are in need of whole wheat bagels, perhaps it would be worthwhile to visit a local bakery, a grocery store, or a café that serves bagels. Approximately most of the population uses whole wheat bagels as they are much healthier than ordinary ones. Whole wheat bagels are made using wheat flour which has high nutritional and fibrous content than regular bagels. It can be eaten alone or with different toppings, including cream cheese, avocado, or in sandwiches.

A whole wheat bagel can be expected to have a calorie count of 200-250 depending on the size and the ingredients included in it. Whole wheat flour is used instead of refined flour which contains more specific nutrients and fiber.

Approximately 40% of the calorie content consists of the carbohydrates inside the bagel with some contribution from protein and a trace of fats. Weightwatcher’s bagel tips have suggested that whole wheat bagels contain health benefits since they have a good amount of high fiber content which tends to promote the feeling of being full and help with digestion.

• Whole wheat flour
• Water
• Instant yeast (or active dry yeast)
• Salt
• Sweetener (e.g. honey or maple syrup; optional)
• Toppings (e.g. sesame seeds, poppy seeds, onion flakes etc.; optional)

To prepare one’s own homemade, one should gather the following ingredients:

• 2 cups whole wheat flour,
• 1 cup bread flour, 1 packet (2 ¼ tsp.) active dry yeast,
• 1 tablespoon sugar and 1 cup warm water at approximately 110 degrees and 1 teaspoon salt.

As for boiling the bagels prepare water with one tablespoon honey or malt syrup.

Add yeast in warm water and mix, add to flours with sugar and salt and knead into dough. Knead the dough until it is smooth, leave it to proof for about one hour, after which, form it into bagel shapes. Dip a bagel in the sweet water and then boil it in water for about 30 seconds and then bake it at 425 degrees F for about 20-25 minutes until they turn golden in color. Allow them to cool before consuming.

Whole-wheat bagels can be found in the following places:

A good number of supermarkets offer a bakery section which includes whole wheat bagels. Check the bread or the baking area of the supermarket.

Stores that stock or specialize in organic foods may also have wheat bagels or even bagels made from sprouted grains.

Usual neighborhood bakeries may have whole wheat bagels which are made every day. You may also want to explore if there are any artisan breads available in the bakeries around you.

Retailers like Amazon and online grocery services also offer whole wheat bagels as a regular item.

In most farmers’ markets, one or two vendors may be selling whole wheat bagels that they have made themselves.

Numerous bagel shops provide whole wheat bagels together with other varieties.

• Whole wheat flour : 2 cups
• Baking powder : 1 tablespoon
• Salt : 1 teaspoon
• Sugar : 1 tablespoon
• Warm water : ¾ cup

• Set the oven at 375 degrees
• In a big bowl mix together all the dried ingredients.
• Slowly pour in the water while mixing. When it turns into dough, take it out and knead for around 5 minutes on a floured surface.
• Split the dough into four pieces, and make doughnuts which we refer to as bagels.
• Grab a pot and boil a lot of water, once boiling squeeze in the bagels carefully and cook them a minute each side. Do this for all bagels.
• Last step, put the bagels on a baking sheet and place it into the oven for 20-25 minutes.

These bagels take the form of every other bagel sweetened exclusively with whole wheat flour, healthy & fit.

• Whole wheat flour, enough to make 2 ½ cups (or more as necessary)
• A single all purpose flour
• 1 packet active dry yeast (approximately 2¼ teaspoons)
• Warm water about (1 ¼ cups at 110 °F or 43 °C)
• 1 tbsp olive oil or any other vegetable oil
• 1 tablespoon honey (not necessary, but may be useful for some sweetness)
• 1 tbsp barley malt syrup (it’s an optional ingredient, however it does add great taste; not required)
• 1 tbsp dinner salt
• 1 egg (optional)
• 1 tablespoon baking soda (to be placed in boiling water)

• Firstly, take a large mixing bowl and put in the whole wheat flour, salt and a mixture of all purpose flour.
• Now, take another small bowl and fill it with warm water. Let the yeast sit there for 5 to 10 minutes so that the yeast can activate itself.
• Combine the activated yeast and oil with the flour mixture. In case you are considering using honey or barley syrup, use them at this point. Knead this mixture until it takes the form of rough dough.

• Spread the dough on a floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic.
• For dough that feels sticky, you may add more whole wheat flour little by little, a tablespoon at a time.

• First oil a bowl and then put the dough in and cover it with a kitchen towel or plastic wrap. Let it stay warm for an hour or so until it has almost doubled its size.

• Set your oven temperature to 425 Fahrenheit.
• Once the dough has risen, use your fist to punch it down and separate it into 8-10 pieces.
• Take each piece and form a ball. Using your finger poke the ball to create a hole that is slightly large enough to stretch and form a ring. Ensure that the hole will be able to stay open by the time the bagel is wholly baked.
• When you are done shaping the bags, place them on a parchment-lined sheet.

• Heat a pot of cold water until it boils. After it boils, add dry soda as this will give its chewy texture.
• Gently submerge the bagels into the water-the few at a time and once again bear in mind that bagels must boil for approximately a minute or two with one flip. Withdraw the bagels using a slotted spoon and place them back on the baking sheet.

• If you wish, brush the sprinkles across the top of the bagels, towel dried them and paint them with the egg wash beating.
• Set the bagels on a tray in an already heated oven for around 20-25 minutes or until the finish looks golden brown and it is hard to the touch.

• Allow the bagels set on the wire rack for some time,” few” minutes” to be precise, before you cut them into pieces. 

These multi grain bagels are easy and quick to prepare, healthy and tastefull, making it a great addition to your breakfast menu or even as a meal by itself. Once cooled down, bagels should ideally be stored in an airtight container where they can last 3 to 4 days or can be frozen for an extended time frame.